Brisket Tacos

 

Brisket Tacos

Flour Tortillas, or ones you like. Taco shells work good.

Cup of chopped green onions.

1 tbs. brown sugar.

2 tbs. sor sauce.

1 tbs. sesame oil.

1/2 tsp. black pepper.

2 minced garlic cloves.

2 lbs. left-over brisket..

Some onion powder.

Some garlic powder.

Lettuce for taco topping.

Tomatoes for topping

Sauce.

1/2 cup mayo.

3 tbs. gochujang.

Splash of sesame oil.

2 tbs. of chili-garlic paste.

Heat everything but lettuce and tomato in a pan, let simmer for a few minutes.

Make your taco or burrito, cover with sauce top with lettuce and tomato.

I added a bit of rice on mine.

Good.

Korean Bulgogi

 

Korean Bulgogi

2 tbs. oyster sauce.

2 tbs. Chinese rice wine.

2 tbs. oyster sauce.

3/4 lb. beef. I used some leftover brisket.

1/2 cup chicken broth.

1 tbs. hoisin sauce.

1 tbs. brown sugar.

1 tsp. chili garlic sauce.

1 tbs. sesame oil.

cup of bell pepper, diced.

Combine oyster sauce and rice wine in a bowl add beef stir to coat and set aside.

Sauce-Combine chicken broth, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.

Place a wok over high heat. Add the oil, swirl to coat the sides. Add beef and stir until not pink. 

I used leftover brisket, so I added it after the bell pepper.

Add bell pepper and stir fry for a minute. Add sauce and bring to boil.

Pour over noodles or rice.

Good.

Dutch Oven Corned Beef Brisket and Cabbage

 

Corned Beef Brisket.

Bunch of Carrots cut in half.

3/4 head of Cabbage torn apart into pieces.

Large Onion quartered.

Cover the meat with the season pack that come with it.

If you don't have a little pack, use some caraway seeds, mustard seeds, celery seeds, black pepper, ground coriander.

Preheat oven with bunch of coals under it.Pour a little olive oil in.

Sear the meat on each side and edges.

Place about 9 coals under and 18 on top. This is a 12 inch dutch oven.

Cover the bottom with onion slices, bottle of beer and jar of vegetable broth.

Place meat in and simmer for 2 hours.

Put in potatoes and carrots, simmer for 30 minutes.

Put in the cabbage and simmer for 30 to 45 more minutes, until cabbage is soft.

I put in some kielbasa with the cabbage.

Tasted good.

Brisket

 

BRISKET

Placed brisket in a pan and cut the thick hard fat off.

Got a pineapple and cut all the inside out that I could.

Puree it and cover the brisket with it. Let it sit in the refrigerator for a couple hours.

Got the smoker ready for 225 degrees. Added peach and apple wood.

Put some salt, pepper and garlic powder on the brisket.

Place in smoker and many hours later, when it gets sort of reddish brown mahogany color,

internal temp around 165-170 I wrapped it in butcher paper. Several wraps.

Internal temp 205 took it out and placed it in a cooler. Make sure it can lay flat in cooler.

Let it rest several hours.

Very good.